Make perfect gnocchi every time

Mamma Carmela Gnocchi
Serves 6



  • 2.2 lbs all purpose flour
  • 2.2 lbs boiled russet potatoes
  • 1 whole eggs
  • 2 oz salt
  • 1 tsp sugar granulated
  • 1 tsp ground white pepper
  • 1 Tbs extra virgin olive oil
Gnocchi sauce


  • 1 Lb of Whole Milk Ricotta
  • 1 cup of all-purpose flour
  • Pinch of nutmeg
  • Pinch of Salt
  1. The gnocchi mix is very simple, first and very important you need to find a good whole milk ricotta, and then simply combine all the ingredients in a mixing bowl until firm.

  2. Divide them in small blocks, dust with a bit of flour and start to roll them with the tip of your fingers till you will create long cylinders of 1/2 inch diameter.

  3. With a knife cut them 1/2 inch length and be sure to keep them separated in order to avoid sticking together.

  4. In a sauté pan bring to boil 6 oz of meat sauce, turn the heat down and blanch the gnocchi in boiling water. Once they float, drain them from excess of water and fold together with the meat sauce, truffle oil and Parmesan.

  5. Stack on the plate looking for height.

Meat Sauce
Serves 4


  • 1lb of ground veal
  • 1lb of ground beef
  • 1lb of ground pork
  • 1 Tbl mixed herbs, sage & rosemary
  • 1 cup of Mirepoix (roughly chopped onions, celery, carrots or other aromatic vegetables)
  • Sangiovese Wine 2 cups
  • Nutmeg, pinch
  • Cloves ground, pinch
  • Tomato sauce 2qts
  • Beef broth 3qts
  • Olive oil 1/2 cup
  • Salt A/N
  • Pepper A/N
  1. In a large pot cook the meats with the extra virgin olive oil until brown.

  2. In a separate pan sauté the veggies (Mirepoix) till tender and before combining the two, drain excess of grease.

  3. Once the two are together season them with the herbs and add the wine and once evaporated, add the beef stock and tomato sauce.

  4. Simmer for about 2 hours.

About the brothers Rosano:

In 1996, Enzo Rosano took his first professional post as a bartender at Jean Gorges Vongerichten's Vong's in London. He moved on to work at The Berkeley Knightsbridge luxury hotel, also in London, where he served as bar manager for one year before relocating to Half Moon Bay to open Mezza Luna with family friend Roberto and Dolores Giovanni.

After successfully managing the opening of Mezza Luna, Rosano joined his brothers at Caffe Riace in Palo Alto where they began to make plans to open a family restaurant.

Enzo's older brother Tullio Rosano worked as a chef at acclaimed local Neapolitan haunt, Sbrescia, in Posilipo, Naples for 6 years before relocating to Palo Alto.

Valerio Rosano, who began cooking at age 14, worked as a chef at Due Torri in the 5-star Baglioni Hotel in Verona and at The Hotel Excelsior in Naples before being hired as one of the primary chefs at The Vatican, under the reign of Pope John Paul II.

He then relocated to Miami, Fla. to work at Il Gabbiano, owned by Fernando and Gino Maci of New York's Il Mulino.

After one year, he felt family calling in Palo Alto, as his brothers had, and moved West to Palo Alto to help plan the future family venture.

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Phone: 650-375-0903

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